Miele H 6180 BP Operating And Installation Instructions page 52

Slow Roasting
After cooking:
Because the cooking temperatures are
very low:
– The meat can be carved immediately.
No resting time is required.
– The cooking result will not be
affected if the meat is left in the oven
after the program is complete. It can
be kept warm until you serve it.
– The meat is at an ideal temperature
to be eaten right away. Serve on pre-
warmed plates with a hot sauce or
gravy to keep warm.
52
Cooking duration  / Core
temperatures
Always observe USDA food safety
guidelines.
Meat
Beef Tenderloin
Sirloin
– rare
– medium
– well done
Pork Tenderloin
Smoked Pork
Chop *
Filet of Veal
Veal Loin *
Saddle of Lamb
*
*
boneless
**
If desired, use a meat thermometer to
monitor the core temperature.

[min] [°F / °C] **
80–100 138 / 59
50–70 118 / 48
100–130 135 / 57
160–190 156 / 69
80–100 145 / 63
140–170 154 / 68
80–100 140 / 60
100–130 145 / 63
50–80 140 / 60